Crispy Pan-Fried Turkish Rose Börek (Gül Böreği)
266kcal
Ingredients
- 2 sheets Fresh Turkish Yufka (or Phyllo dough)
- 1 cup Feta cheese (crumbled)
For the Sauce
- ½ cup Whole milk
- 3 tbsp Vegetable oil (approx. 50ml)
For the Pan
- 1 tbsp Vegetable oil (for frying)
Equipment
- Medium Non-Stick Skillet: Ideally one with a heavy bottom for even heat distribution.
- Tight-Fitting Lid: To ensure the thick center of the rose cooks through perfectly.
- Pastry Brush: For an even coating of the yogurt-oil sauce on the yufka.
- Tongs: For safely flipping the roses without damaging the delicate spiral shape.
Method
- In a small bowl, combine the milk and vegetable oil. Whisk until well blended.
- Lay one sheet of yufka flat on your workspace. Brush the milk-oil mixture generously across the entire surface.
- Sprinkle a line of crumbled white cheese across the edge of the yufka.
- Roll the yufka into a long, thin log. Then, starting from one end, curl the log inward to form a spiral "rose" shape.
- Follow the same steps for the second sheet of yufka.
- Lightly oil a large non-stick frying pan and place it over the lowest possible heat.
- Place your rose-shaped pastries into the pan.
- Cover the pan with a lid. Cook the börek slowly, turning them over frequently to ensure even browning and to make sure the inside is cooked through by the steam trapped under the lid.
- Once both sides are deep golden brown and crispy, remove from the pan and serve immediately while hot.
Nutrition
Serving1servingCalories266kcalCarbohydrates8gProtein7gFat23gSaturated Fat8gPolyunsaturated Fat8gMonounsaturated Fat5gTrans Fat0.1gCholesterol37mgSodium485mgPotassium76mgFiber0.2gSugar1gVitamin A208IUCalcium223mgIron1mg
Notes
If using standard thin Phyllo dough instead of fresh Yufka, stack 3-4 sheets together and brush each layer lightly with the milk-oil mixture to achieve that signature flaky crunch without the dough breaking.